Traditionally, piccalilli contains a mixture of vegetables – cauliflower, courgette, small onions, maybe turnip or sweet pepper. I’ve made it with only carrots and sliced cooking onions, which are often on the supermarket cheap shelf, and am happy with the result.

Put in jars and leave for a month for flavours to develop and to take the edge off the vinegar. The above made a litre.

I made a batch 2 weeks ago, sampled it as this was cooking and it’s still a bit harsh, but I can tell it’s going to be scalp-tinglingly delicious. If you prefer less heat and bite, try the version on nipitinthebud